Sandy's Slow-Cooked Chili Recipe

Sandy's Slow-Cooked Chili Recipe photo by Taste of Home

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This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.

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Sandy's Slow-Cooked Chili Recipe

Prep: 25 min. Cook: 6 hours

Yield: 14 Servings

25 360 385

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.

Nutritional Facts 1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Slow-Cooked Chili in Taste of Home October/November 2006, p23